Instant Pot Egg Bites
The words “pressure cooker” initiate strong images of my mom standing near our stove, carefully watching a round gauge on a big, metal, enclosed pot. It was not a time to ask her questions or distract her with anything less than a major emergency. Her focus was on that gauge and making sure to adjust the temperature of the burner just enough to keep the pressure from getting too high or too low.
my introduction to instant pot egg bites
When I started hearing people talk about these new, programmable, electric pressure cookers, I was curious, but skeptical. My curiosity started outweighing my skepticism as my Pinterest feed showed more and more uses … stock, dry beans, rice, roast, baked potatoes, cheesecake … in less time and with no gauge-watching. And then my cousin made me egg bites in her Instant Pot. I have never tasted eggs with such an airy texture.
You guessed it … one of those 8-quart Instant Pots was delivered by Santa. I love that guy! I quickly ordered an accessory kit which included a silicone egg mold so I could make those fluffy egg bites. After posting a picture of my first attempt (Parmesan, spinach and prosciutto), recipe requests filled the comments.
start with the basics
It all starts with 3 large eggs and two tablespoons of “liquid”.
I told you it was simple.
The Simple Scrambled version contains 3 large eggs whisked together with 2 tablespoons of milk and 1/2 teaspoon each of salt and pepper. Divide the mixture evenly between the seven molds (not filling over 75-80%) and cover the mold with aluminum foil.
NOTE: Not all pressure cookers are the same. I am describing the process I used on
my particular pressure cooker. Make sure you read all directions and safety
precautions for using your pressure cooker and follow those instructions.
Pour 12 ounces of water into the bottom of the Instant Pot. Place egg mold on a compatible, removable trivet and lower into Instant Pot. Lock lid into place, making sure the pressure release valve is set on “SEALING”. Press the “PRESSURE COOK” button and set the time for 10 minutes. It will take a few minutes for the proper pressure level to be reached. At this point, the timer will start counting down from 10. When the ten minutes are over, allow the Instant Pot 12 more minutes to naturally release pressure. Press “CANCEL” and carefully move the pressure release lever from “SEALING” to “VENTING”. Make sure your hand and fingers are not above that lever as hot steam and water will escape as soon as it is moved.
The red valve pictured above is the pressure indicator. When it is raised above the lid like this, there is still pressure inside the Instant Pot and it is not yet safe to open. This valve will drop down, indicating that the pressure has dropped and it is safe to open the lid. Open the lid, carefully lift the lid up and away from you so the remaining steam escapes away from your face and hands.
Using some hot pads (the ones pictured above came with the accessories kit I ordered), remove the trivet from the Instant Pot and carefully remove the aluminum foil. Allow the egg bites to cool for 2-3 minutes, invert onto a plate, gently apply pressure to the outside of the silicone mold until egg bites drop out.
how do you like your eggs?
The recipe was just too simple so I just had to experiment a little … like four different versions.
Left to right in the picture above:
- Simple Scrambled
- Parmesan, Spinach & Prosciutto
- Salsa and Cheese
SIMPLE SCRAMBLED: This is the basic recipe described above.
PARMESAN, SPINACH & PROSCIUTTO: Place a little Parmesan and sautéed spinach in the bottom of each mold. Pour basic Simple Scramble egg mixture into molds and top with a little more Parmesan.
PESTO: Substitute pesto for milk in basic Simple Scramble egg mixture.
SALSA & CHEESE: Substitute salsa for milk in basic Simple Scramble egg mixture. Place a little shredded Mexican blend cheese in each mold and pour egg mixture into molds. Top with a little more cheese. Garnish with thinly sliced jalapeño.
DEVILED: Starting with the 3 large eggs, add 2 Tablespoons mayonnaise or salad dressing, 1 Tablespoon pickle juice, a dash of paprika, a dash (or four) of Tabasco sauce and 1 teaspoon yellow mustard. Garnish with a roasted red pepper strip and/or paprika.
ON THE GO … THE TABLE … Or THE TOAST
It’s a super-convenient breakfast. These can be made ahead, refrigerated and then reheated as needed. (If you are going to reheat them in a microwave, make sure you do so using medium power. Reheating on high power will toughen the eggs and make them rubbery.)
It’s not even necessary to reheat. Think of deviled eggs. They are enjoyed cold.
Speaking of deviled eggs … make these egg bites your go-to appetizer for tailgates, picnics, potlucks and parties.
My favorite way to munch of these cute little bites?
Drop the mic.